Chard Tart

How to make a tasty chard tart

For the pastry 

• Beat all the ingredients together in a mixing bowl to a smooth dough.
• Wrap in cling film and chill for for 30 minutes.

For the filling

• Chop the chard stalks and tear the leaves into strips.
• Heat 2 tablespoons oil in a pan and cook the chard, onions and garlic for 3-4 minutes.
• Season with salt, pepper, nutmeg and lemon zest.
• Remove from the heat and cool slightly.
• Heat the remaining oil in the pan and cook the mushrooms until browned.
• Tip into a bowl and stir in the chard, quark, creme fraiche, eggs and cheese mixing well.
• Season with salt, pepper and nutmeg.
• Heat the oven to 180°C (160° fan)  gas 4.
• Grease a 23 cm|9" springform deep flan tin.
• Roll out 2/3 of the dough and line the tin.
• Spoon in the filling.
• Roll out the remaining dough to fit the top and place on top of the filling.
• Seal the edges well together and prick several times with a fork.
• Cut out leaves from the trimmings and attach to the pastry with beaten egg.
• Brush the pastry with the beaten egg.
• Bake for 45-55 minutes until golden brown.
• Serve the chard tart warm.